View Pit Stop page for race #417 by cucurkurma98 — Ghost race
View profile for cucurkurma (cucurkurma98)
| Official speed | 57.65 wpm (71.19 seconds elapsed during race) |
|---|---|
| Race Start | June 18, 2023 5:41:11am UTC |
| Race Finish | June 18, 2023 5:42:22am UTC |
| Outcome | No win (2 of 3) |
| Accuracy | 97.0% |
| Points | 47.08 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |